The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-06-25
DOMESTIC HINTS.
CITRoN CAKE.

Ihreo cups ot sugar, one Oh putters
one of sweet milk, four cups Of flour.
one-half teaspoon of soda and ono OF
cream OF tartar. Cut up one-half pound
of citron fine and thin and the whites
Of ten eggs. Cream the butter and
sugar; sift the flour and add gradually.
then the citron. Beat tho eggs until
stiff and add last; sift the cream OF
tartar in the flour and dissolve the
soda in littls tepid water Beat
all thoroughly before stirring in the
eggs.
SWEDISH ROLLS.
Seven cups of flour, one pint of
milk boiled. When cool, add one cup
of butter, one-quarter cup of sugar, one
egg, one-half compressed yeast cake.
For tea set them TO rise at eight o'clock
in the morning. At three in the after
noon roll them out about an inch thick;
put small piece Of butter on one side;
fold them in halves put in the. pan
little apart, and let them rise till time
to bake for tea.
CoCoANUT CAKE.
Two cups of sugar, three cups o.
flour, one cup of sweet milk, the whites
of five eggs, two teaspoonfuls of bak
ing powder. Bake in layers. Filling
for the above cake: Take one pint of
sweet milk, half cup of sugar, one
egg, three teaspocnfuls OF corn-starch,
and cook thoroughly. Stir in this one
grated cocoanut, and spread between
| the cakes
CHEESE sTRAws.
Take a quarter of pound of puff
paste and q quarter of an ounce of
parmeson cheese Tor any other good
cheese) grated very fine. II little salt and
cayenne pepper mixed; sprinkle the
cheese, salt and pepper over the paste
and roll it two or three times; cut it in
to narrow strips about five inches long;
bake them in slow oven and send
them up very hot
JELLIED CRANBERRIEs.
Put three pints of mashed cranLer-
ries into q stew-pan, and on top OF
them put three cups of granulated SUI
gar and three gills of water. After
they begin to boil, cook them ten min
utes, keeping closely covered and not
stirring them. Remove the scum.
They will jelly when cold and the skins
will be soft and tender.
TOMATO SALAD.
Cut six ripe tomatoes into slices and
remove all the seeds; rub q dish with
onions and pour into it a mixture of
oil and vinegar lin the proportion OF
two spoonfuls of oil to one of vinegar),
sprinkle on the tomatoes pepper and
salt, and leave them in the dressing
two hours. They will then be ready
TO serve.
RICE wAFFLEs.
Boil half pint of rice and let it get
cold, mix with 1t one-fourth pound of
butter and a little salt. Stir in one
and one-half pints of flour; beat five
eggs. separately; add yolks together
with one quart of milk, lastly the we'll
beaten whites. Beat we'll and bake at
once in waffle irons.
WALNUT CAKE.
One cup of sugar, nearly one-half
cup of butter, II cups of flour, one-half
cup of cold water, two eggs, one-half
teaspoonful of soda, one teaspoonful
of cream of tartar and one-half pound
of walnuts. Cut the nuts in fine
pieces. Frost the cake, and put whole
nuts on top.
BAKED STEAK.
A good way to cook steak when the
top of the stove Is occupied is to place
it on tin, season with pepper and salt.
cover with another and bake about one
hour. To those that relish them on
ions placed between the slices make am
other dish for the table.
SNOW PUDDING.
One-half box of gelatine dissolved in
one pint of water. two cups of sugar,
juice Of two lemons. Strain when IL
begins to tbicken. Mix in the whites
of two eggs beaten to a stiff froth.
Mould it before serving; pour around
it a soft custard made Of the yolks.
GINGER CAKES.
One cup each Of sugar. molasses.
sour cream and butter, two eggs five
cups -four. one tablespoonful Of ginger.
one teaspoonful each of cloves ant Gin